Butter Tofu (Vegan Butter Chicken)

5 from 4 reviews

Butter Tofu (Vegan Butter Chicken)

Golden pan fried tofu in a silky, buttery tomato cashew sauce. All the restaurant flavor, none of the coconut aftertaste, ready in 30 minutes.

Course Main Course

Cuisine Indian

Keyword Creamy Tofu Recipe, Dairy-Free Indian Dish, Spiced Tofu Dish, Vegan Butter Tofu Recipe, Vegan Main Course

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 369kcal

Cost $10

Ingredients

Golden Tofu:

400 g extra firm or super firm tofu cut into 1 inch (2.5 cm) cubes
2 tbsp neutral oil
3 tbsp cornstarch
1 tbsp tandoori style seasoning (or mix: 1 tsp garam masala, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp turmeric, 1/2 tsp salt)

Sauce:

1 tbsp neutral oil
2 tbsp vegan butter plus extra for serving
2 medium red onions quartered
3 medium tomatoes cut into wedges (about 1 lb/450 g)
4 garlic cloves peeled
1 pc ginger 1 inch or 2.5 cm, roughly chopped
45 g raw cashews
1/2 tsp salt plus more to taste
1 tbsp tomato paste optional
1/2-1 cup water for blending
120 ml soy cream or other plant based cream plus extra for serving
1 1/2 tsp garam masala
1 tsp paprika or Kashmiri chili powder
1 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi) optional

To Serve:

Fresh parsley or cilantro, chopped
Basmati rice, naan, or warm flatbread
Quick pickled red onions, cucumber, and plant based yogurt for the wrap version

US Customary - Metric

Instructions

1. Make the no splash coating. Heat 2 tbsp oil in a large nonstick pan over medium high heat. Stir the cornstarch directly into the oil to form a smooth slurry.
2. Fry the tofu. Add the tofu cubes and toss to coat in the slurry. Cook undisturbed for 2 to 3 minutes, then flip and brown at least 2 sides, about 8 to 10 minutes total.
3. Season. Sprinkle the seasoning blend over the hot tofu, toss to coat, and set aside on a plate.
4. Saute the sauce base. In a second large pan, heat 1 tbsp oil and 2 tbsp vegan butter over medium heat. Add the onions, tomatoes, garlic, ginger, cashews, and 1/2 tsp salt. Saute 8 to 10 minutes until soft and collapsed. Stir in the tomato paste if using and cook 2 more minutes until jammy and deeply caramelized.
5. Blend. Transfer to a blender with 1/2 cup (120 ml) water. Blend completely smooth, adding more water if needed. Return to the pan.
6. Finish the sauce. Stir in the soy cream, garam masala, paprika, sugar, and fenugreek. Simmer 5 minutes on low until thick and glossy. Taste for salt.
7. Combine. Fold in the tofu and simmer 2 to 3 minutes.
8. Serve. Top with a swirl of cream, a knob of vegan butter, and fresh parsley. Serve with rice, naan, or in a warm wrap with pickled onions, cucumber, and yogurt.

Notes

Oven method: Toss the tofu with the cornstarch and seasoning, spread on a lined baking sheet, spray with oil, and bake at 425 F (220 C) for 25 to 30 minutes, flipping halfway.

Weak blender? Soak the cashews in hot water for 15 minutes first.

Make ahead: Sauce keeps 3 days in the fridge or 3 months frozen. Fry the tofu fresh when serving.

Nutrition